Almond Apple Tart

Indulge in the perfect blend of flavours and textures with this elegant tart recipe.

2 h

Easy

4-6

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Recipe Ingredients

Ingredients for the Dough

75 grams plain flour
110 grams almonds, ground
Pinch of salt
½ teaspoon cinnamon
¾ teaspoon lemon zest
60 grams caster sugar
75 grams unsalted butter, cold
1 egg yolk

Ingredients for the Filling

2 apples, thinly sliced
1 teaspoon lemon juice (to toss apples)
1–2 teaspoons caster sugar (to toss apples)
50 grams unsalted butter, very soft
70 grams caster sugar
1 egg, at room temperature
1 teaspoon cinnamon
100 grams almonds, ground
2–3 tablespoons almonds, sliced

Methods

1. Prepare the Tart Tin

Lightly grease an 11×34 cm (4”×13″) tart tin (ideally, you have one with a removable bottom) and set it aside.

2. Make the Dough

In a mixing bowl, whisk together 75 grams of plain flour, 110 grams of ground almonds, a pinch of salt, ½ teaspoon of cinnamon, 60 grams of caster sugar, and ¾ teaspoon of lemon zest. Grate the cold butter into the mixture and, using your fingertips, rub the butter into the flour mixture. When it becomes sandy, incorporate the beaten egg yolk. The dough won’t be rollable, so spread it in portions directly into the baking tin. Press it evenly with your fingers, prick it several times with a fork, and let it rest in the fridge for half an hour.

3. Preheat the Oven

While the dough chills, preheat your oven to 170°C (340°F) and position the oven rack in the middle.

4. Prepare the Apples

Wash, peel, and thinly slice the apples. Toss the slices in 1 teaspoon of lemon juice and 1–2 teaspoons of caster sugar. Set them aside until the filling is ready.

5. Prepare the Filling

In a mixing bowl, cream 50 grams of soft butter and 70 grams of caster sugar until pale and creamy.

Mix in the egg, 1 teaspoon of cinnamon, 100 grams of ground almonds, and a pinch of salt.

6. Assemble the Tart

Spread the almond filling over the unbaked crust. Arrange the apple slices beautifully on top.

7. Bake

Bake the tart in the preheated oven for about 30–35 minutes. Add 2–3 tablespoons of sliced almonds in the last 10 minutes so they toast without burning.

6. Serve

Once baked, remove the tart from the oven and let it cool slightly on a wire rack. Serve it warm or cold.

Enjoy!

My most popular alternative

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